Cheese Omelet

Ingredients

• one egg
• a teaspoonful of melted butter
• one teaspoonful of cheese grated fine
• a little salt and pepper

Method

1. 1

   Beat one egg a little, add a teaspoonful of melted butter, one teaspoonful of cheese grated fine, a little salt and pepper.

2. 2

   Melt another teaspoonful of butter, add the mixture and cook until dry.

3. 3

   Do not stir it.

4. 4

   Roll the omelet, and sprinkle with grated cheese.

Nutrition per serving

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 124. The excerpt below is the record exactly as published.

CHEESE OMELET. Beat one t.^% a little, add a teaspoonful of melted butter, one tea- spoonful of cheese grated fine, a little salt and pepper. Melt another tea- spoonful of butter, add the mixture and cook until dry. Do not stir it. Roll the omelet, and sprinkle with grated cheese. B. A. Thwing. CHEESE OMELET— No. 2. Three eggs, four tablespoonfuls of grated Parmesan cheese, one ounce of butter. Beat the eggs well and stir the cheese into them; season with salt, pepper, and mustard. Melt the butter in an omelet pan, and when hot pour in the mixture. Proceed as in plain omelet. Mary Renno. FROMAQE, DRESSED. Moisten eight or ten ounces of good cheese, broken into small bits, with one-half of a pint of thick cream. Rub it smooth in a mortar and add two eggs, with the white of one, both beaten together, and a pinch of cayenne. Bake in a moderate oven for fifteen minutes. A C. M. CHEESE AND CHEESE DISHES. 169 TOASTED CHEESE. Melt one-half of a pint of grated cheese very gradually in a gill of sweet cream over the fire and as soon as it is hot remove, and stir in the yolk of one tgg

Cook this with the app: pantry check, scaling, and the assistant.